Perfect Creamy White Lasagna is a delightful twist on the classic tomato-based lasagna. This version is all about layers of tender pasta, rich and creamy béchamel sauce, tender chicken or mushrooms, and melty cheeses like mozzarella and Parmesan. It’s smooth, cheesy, and comforting without the tomato sauce, making it a wonderful alternative for anyone wanting a creamy and satisfying meal.
I love making this white lasagna because it feels a little fancy but is still super easy to put together. The creamy sauce brings everything together in such a cozy way. I usually add a little garlic and fresh herbs to the sauce, which takes it from good to great. One trick I’ve learned is to make sure the sauce isn’t too thick before layering—this keeps the lasagna nice and moist after baking.
Serving it with a simple green salad or steamed veggies makes for a lovely meal that’s perfect for both family dinners and special occasions. I always find that leftovers taste even better the next day, so it’s great for making ahead and enjoying throughout the week. If you’re a fan of cheesy, creamy pasta dishes, this white lasagna is sure to become a new favorite in your kitchen!
Key Ingredients & Substitutions
Lasagna noodles: You can use regular noodles boiled until al dente or no-boil noodles for an easier prep. Just remember to add enough sauce to keep them from drying out if using no-boil.
Milk & Butter: These are the base of your creamy béchamel sauce. Whole milk gives the best richness, but you can swap with 2% milk for a lighter option. Butter adds flavor and helps thicken the sauce.
Cheese: Mozzarella, Parmesan, ricotta, and optionally fontina make this dish ultra creamy and cheesy. For a less sharp taste, swap Parmesan for Pecorino or Asiago. Ricotta can be replaced with cottage cheese blended smooth if you prefer.
Cream cheese: This adds extra creaminess and silkiness to the sauce. If unavailable, try mascarpone or a little extra ricotta, but cream cheese gives the nicest texture.
Chicken or mushrooms: Optional protein or veggie layers. Use cooked shredded chicken, sautéed mushrooms, or even spinach for a vegetarian twist. This adds depth and heartiness to each bite.
How Do I Make a Smooth, Lumpy-Free Béchamel Sauce?
Making béchamel sauce that’s silky and lump-free is key to a creamy lasagna. Here’s how to get it right:
- Start by melting butter and cooking garlic and onion gently to soften without browning.
- Add flour and whisk constantly for 1-2 minutes to cook out the raw taste but avoid browning the roux.
- Slowly add cold milk while whisking steadily to prevent lumps from forming.
- Keep stirring as the sauce thickens; if lumps appear, whisk vigorously or use a small blender after cooking.
- Turn down the heat when adding cream cheese and stir gently until smooth—it melts well when gentle heat is used.
This slow, steady method is the secret to a smooth sauce that coats your noodles and melts perfectly with your cheese blend!
Equipment You’ll Need
- Large saucepan – perfect for making the smooth béchamel sauce without burning.
- Whisk – helps you stir the sauce constantly to keep it lump-free and creamy.
- Large pot – to boil your lasagna noodles if you’re not using no-boil ones.
- 9×13-inch baking dish – holds all the layers and bakes the lasagna evenly.
- Spatula or wooden spoon – great for spreading sauce and mixing cheese blends.
- Aluminum foil – to cover the dish while baking and keep moisture locked in.
Flavor Variations & Add-Ins
- Use cooked spinach or kale instead of mushrooms for a fresh, green twist that adds nutrients.
- Try cooked Italian sausage or ground turkey in place of chicken for a heartier, meatier lasagna.
- Swap fontina cheese with smoked mozzarella for a gentle smoky flavor that pairs well with creamy sauce.
- Add fresh herbs like basil or thyme into the ricotta cheese mix for an herby, fragrant boost.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
For the Lasagna:
- 12 lasagna noodles (regular or no-boil)
For the Béchamel Sauce & Cheese Filling:
- 4 cups whole milk
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 3 cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded fontina cheese (optional for extra creaminess)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz cream cheese, softened
- 1 tsp dried Italian seasoning
- ½ tsp nutmeg, freshly grated (optional)
- Salt and black pepper, to taste
Optional Add-ins:
- 1 cup cooked chicken or sautéed mushrooms
- Fresh parsley, chopped for garnish
Time Needed:
This delicious creamy white lasagna takes about 20-30 minutes to prepare, including making the béchamel sauce and assembling layers. Baking time is approximately 40-45 minutes, with an additional 10 minutes to cool before slicing and serving. Total time: about 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Noodles
If using regular lasagna noodles, cook them in salted boiling water according to package instructions until al dente (firm to the bite). Drain and set aside on a lightly oiled surface to stop sticking. No-boil noodles can be used to save time and skip this step.
2. Make the Béchamel Sauce
In a large saucepan over medium heat, melt the butter. Add minced garlic and chopped onion and cook for 2-3 minutes until fragrant and softened. Stir in the flour and whisk continuously for about 2 minutes, making sure the mixture doesn’t brown.
Slowly add the milk while whisking constantly to prevent lumps. Keep whisking and cooking for 7-10 minutes until the sauce thickens and coats the back of a spoon. Lower heat and stir in softened cream cheese until melted and smooth. Season the sauce with salt, pepper, Italian seasoning, and nutmeg if using.
3. Combine the Cheeses
Stir half of the mozzarella, half of the Parmesan, and all the ricotta cheese into the béchamel sauce until well blended. This cheesy sauce will be the creamy heart of your lasagna.
4. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom to prevent sticking. Lay down 3-4 noodles (depending on dish size) as your first layer, then spread a generous layer of the cheese sauce over the noodles.
Add a layer of cooked chicken or mushrooms if you like for extra flavor and texture. Repeat layers—noodles, sauce, protein—until all ingredients are used, finishing with a top layer of noodles and sauce spread evenly.
5. Add Cheese and Bake
Sprinkle the remaining mozzarella and Parmesan over the top to create a golden, bubbly crust. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes until the top is beautifully browned and bubbly.
6. Rest and Serve
Once baked, let the lasagna rest for about 10 minutes to set, making it easier to slice. Garnish with freshly chopped parsley and serve warm. Enjoy your rich, creamy, and delicious white lasagna!
Can I Use Frozen Chicken or Mushrooms in This Recipe?
Yes! Just make sure to fully thaw frozen chicken or mushrooms before adding them to the layers. Pat them dry to avoid excess moisture that can thin the sauce.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day in advance and refrigerate it covered. When ready, add extra baking time (about 10-15 minutes) if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or use the microwave for quicker reheating.
Can I Substitute the Cheese?
Yes! Feel free to swap fontina with Monterey Jack, provolone, or smoked mozzarella for different flavor profiles. Ricotta can be replaced with cottage cheese if you prefer a lighter texture.
